I've been trying for a while now to make perfect French baguettes. After tens of trials, this one seems to bring me very close to perfection: http://modern-baking.com/bread_pastry/mb_imp_16706/ I follow his instructions to the letter and the result is great.

However, one problem remains to be solved. How does one achieve those large bubbles in the loaves? My loaves get the right consistency, crispiness, fluffiness, flavour etc. The only fault is that those really large pores are missing. I have never been able to make them with any recipe.